Easy tofu scramble

Yeah, you have read this right. No eggs have been harmed in the making of this recipe, although some tofu brick did have to endure one rigorous crushing to end up looking this fabulous.

This dish contains a high amount of protein though, and in my opinion, tastes even better than the traditional scrambled eggs.

But don't just take my word for it, try this pimped out tofu scramble for yourself! I made a list of the ingredients, and even laid out some instructions so you don't have to guess how much of what goes where.

What gives the tofu its dark yellow colour?

Turmeric! Turmeric carries a molecule called curcumin which "contains several rings and double bonds which are used to ‘capture’ light"

Tofu scramble

What you will need :

• 1 pack (454 g) of firm or extra-firm tofu
• 1 bell pepper, any colour you prefer
• 1/2 cup of onion (yellow or red)
• 2 cups of greens (arugula, spinach, kale...)
• 1 tomato, medium size
• 1/4 cup of green onion
• 1/4 to 1/2 cup of cheese (I used Violife's Cheddar style shreds)
• 2 tablespoons of olive oil
• 1 tablespoon + 1 teaspoon of nutritional yeast (also known as nutch)
• 1 tablespoon of hot sauce (I used the original Frank's RedHot)
• 1 teaspoon of garlic powder
• 1/2 teaspoon of paprika (smoked if your pantry carries it)
• 1/2 teaspoon of powdered turmeric
• 1/2 teaspoon of salt
• 1/4 teaspoon of cracked pepper

How to make it :

1. Turning the tofu brick into a crumble. There are different methods to break apart the tofu : your hands and fingers, a fork, a potato masher, a food processor or even the babies feet. I have laid out a few options, now the choice is up to you. No judgement, as long as the job is done.

Scrambling a tofu block is a rather strenuous task compared to whisking a few eggs. Regardless of which technique you end up using, just know that some chickens out there will be thanking you.

2. Place a skillet over a stovetop burner set at medium-high heat and drizzle 2 tablespoons of olive (or avocado) oil. Scatter the crumbs of tofu and grill for about 7 minutes, tossing every now and then to prevent burn marks.

3. How about chopping the veggies in the meantime? Dig out that wrinkly bell pepper from the crisper drawer and cut into small pieces. Don't forget to cry over that 1/2 cup of onion. Combine with the panfrying tofu and cook 3 to 5 minutes (even longer if your mouth prefers veggies on the mushier side).

4. Turn down the heat to medium-low, it is time to load up on flavours. Mix in 1 tablespoon + 1 teaspoon of nutritional yeast; 1 tablespoon of hot sauce; 1 teaspoon of garlic powder; 1/2 teaspoon of each paprika, turmeric and salt, as well as 1/4 teaspoon of cracked pepper.

5. Practice your dicing skills with the limpness of a medium-sized tomato, and chop (if needed) 2 cups of your choice of greens. Toss in with the scramble and let simmer for 3 minutes before turning off the heat.

6. Incorporate the 1/4 cup of grated cheese (up to 1/2 cup for a cheesier taste) and the 1/4 cup of green onions, finely sliced.

And there you have it–a tasty, nutrient-filled dish that is best eaten... well whenever!

Open to yummy ideas?

Try these!

• Morning burrito : throw some scramble onto a flour tortilla (I love this recipe for homemade flour tortillas. I just swap the butter for some coconut oil and it is amazing!) and add any toppings you enjoy (e.g., mashed avocado, more non-dairy cheese, non-dairy sour cream, pickled jalapeños).
• Along with some friends : add roasted potatoes, bacon or breakfast sausage alternatives and a pile of fresh fruits to your plate.
• Sandwich : toast slices of your favourite bread, lather vegan mayo on there before layering shovels of scramble and avocado slices.

Don't forget to snap a pic of your creation and tag Killed by Carrots on Instagram.

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Get your aprons out, the fridge is your oyster!